Spaghetti With Parmesan Sauce

This pasta dish tastes wonderful when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage. It’s super easy to make with only a few ingredients, and is very filling. This is perfect for Meatless Mondays, or any night of the week. It is excellent with pasta and has a earthy nutty flavour.

 

Sauteed leeks and a good quality cheese make this simple savoury pasta dish a huge success, even if you’re not a fan of butternut squash.

Spaghetti With Creamy Parmesan Sauce

Ingredients

• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
• 1 (1 cup) large leek (white part only)
• 2 cloves garlic, minced
• 1/4 cup fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• salt and freshly ground black pepper, to taste

 

Method

1. Bring a large pot of salted water to a boil.
2. Add butternut squash and cook until soft.
3. Remove squash with a slotted spoon and place in a blender, blend until smooth.
4. Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
5. Meanwhile, in a large deep non-stick pan, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 – 6 minutes.
6. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
7. Stir in parmesan cheese and sage and mix in pasta until well coated.
8. Serve with additional parmesan cheese on the side.

Serves 4 – Serving Size: 1/4th of recipe – Nutrition Per Serving
Calories: 266, Fat: 4g, Carbohydrate: 56g, Fibre: 9g, Protein: 10g, Sugar: 2 g